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Thread: WIP

  1. #51
    Senior Member Carl's Avatar
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    Aug 2012
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    Eugene, OR
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    168
    I may need to perfect my curing and smoking technique...
    BBQ Heretic

  2. #52
    Senior Member brainsausage's Avatar
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    Feb 2012
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    Portland, Maine
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    Just curious. I personally set all my ratios by the weight of the protein. I'm also working in a pro environment where I have to maintain safe, consistent results. Although I will say- once you get those salt ratios down( sodium chloride and sodium nitrate/nitrite), it takes a helluva lot of the guess work out of the equation! Looks like your method is working great for you, so take that all with a grain of salt

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